Banana Drops

Banana Drops

24

"A fruity cookie that melts in your mouth. For those who love bananas, you can replace the vanilla extract with more banana extract."
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Ingredients

servings 52 cals
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Original recipe yields 60 servings

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Nutrition

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
  2. In a medium size mixing bowl, sift together flour, baking soda and salt. In a separate small bowl, combine 2 tablespoons brown sugar with cinnamon, set aside.
  3. In a medium size mixing bowl, beat together 3/4 cup brown sugar with the butter or margarine, vanilla and banana extract until the mixture is light in texture. Beat in the eggs. Mix in the banana. Slowly mix the flour mixture into the egg, banana and sugar mixture. Fold in nuts. Drop the dough by teaspoonful onto the prepared cookie sheet. Sprinkle the cookies with the mixture of brown sugar and cinnamon prepared earlier.
  4. Bake 8 to 10 minutes, until lightly browned.

Reviews

24
  1. 30 Ratings

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Most helpful positive review

These cookies are so--perfect! Sweet and soft and hold their shape (chilling the dough helps). And the topping is much easier than having to make up icing. Everyone should try these--Thanks so...

Most helpful critical review

COOKIES TASTED DOUGHY EVEN AFTER COOKING LONGER THAN RECOMMENDED. THEY WOULD BE MUCH BETTER IF THEY HAD A CRUNCH TO THEM. A LOT LIKE A BANANA BREAD IN A COOKIE FORM.

These cookies are so--perfect! Sweet and soft and hold their shape (chilling the dough helps). And the topping is much easier than having to make up icing. Everyone should try these--Thanks so...

COOKIES TASTED DOUGHY EVEN AFTER COOKING LONGER THAN RECOMMENDED. THEY WOULD BE MUCH BETTER IF THEY HAD A CRUNCH TO THEM. A LOT LIKE A BANANA BREAD IN A COOKIE FORM.

The cookies are very rubbery. I had to add an extra 1/2 cup of flower to make them less bread-like and more cookie-like. The taste is ok if you can get past the texture. I will not be making Ban...

These were ok, not bad, just ok. They really do have a weird texture, so if you can get over that, the taste is pretty good. I probably won't make them again but thanks anyway.

I was a little put off by the rubbery texture, too . . . so I fried my next batch. Perfect! :-)

The recipe sounded great until I baked them. They are more like rubbery banana pancakes. Very bland tasting.

If you are looking for a crunchy cookie, this isn't the one. This cookie is somewhere between a cookie and a muffin with a chewy texture. Everyone at the pot luck I took it to raved about it! Ea...

It's more like a batter than a dough when you're scaling them off. This is the best tasting cookie I've found so far that fits in the diabetic snack plan.

I loved the flavor but they were very rubbery.